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Salmon and Zucchini Noodle Salad

Salmon and Zucchini Noodle Salad


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A salad that can be served as an entree

Recipe Courtesy of Michelle Wie

"This refreshing zucchini noodle salad is packed with veggies and topped with a Lemon Dill Salmon for a zingy kick."

About Michelle

Michelle Wie is an American professional golfer on the LPGA Tour. She is a fan of the brand’s pouched Tuna and Salmon Creations because they are a great source of protein and convenient for her on-the-go lifestyle. She lives in Jupiter, Florida, and enjoys painting, sketching, cooking and spending time with her dog, Lola, when she is not practicing or playing golf.

Ingredients

For the Salad

  • 2 Pouches Salmon, such as Starkist's Lemon Dill Salmon Creations
  • 2 Cups zucchini, "noodles"
  • 2 Cups Brussels sprouts, shredded
  • 1 Red pepper, diced
  • 1 Cup cannellini beans, rinsed and drained

For the Dressing

  • 1/3 Cup extra virgin olive oil
  • 3 Tablespoons white wine vinegar
  • 1/4 Teaspoon minced garlic
  • 1/4 Teaspoon salt, or to taste
  • 1/4 Teaspoon black pepper, or to taste

Recipe

Ingredients

  • 2 ( 6 ounce ) salmon filets, patted dry
  • Kosher salt, To Taste
  • Black peppercorns, freshly grated, to taste
  • 2 teaspoons sesame oil
  • 1 / 3 cup Annie's Shiitake & Sesame Vinaigrette
  • 4 ounces shiitake mushrooms
  • 2 cloves garlic, sliced or minced
  • 2 green onions, thinly sliced
  • 4 cups zucchini noodles
  • Sesame seeds, for garnish

Method

Step 1

Pat the salmon dry, and season both sides with salt and pepper. In a heavy bottom skillet, add the sesame oil and heat over medium heat. Sear the salmon, skin side down and cook until crispy (about 4 minutes). Flip salmon and add 1/4 cup Annie’s Shiitake & Sesame Vinaigrette to the pan. Let the salmon cook in the mixture, about 5-6 minutes total. Remove the salmon from the pan and them aside.

Step 2

Add the mushrooms, garlic, and green onions to the same pan with the remaining dressing. Cook until tender, about 3-4 minutes.

Step 3

Add the zucchini noodles and cook just until tender.

Step 4

Place the salmon fillets back into the zucchini noodle and mushroom salad mixture and drizzle the remaining 2 tablespoons of vinaigrette over the top. Garnish with sesame seeds and serve.


Recipe

Ingredients

  • 2 ( 6 ounce ) salmon filets, patted dry
  • Kosher salt, To Taste
  • Black peppercorns, freshly grated, to taste
  • 2 teaspoons sesame oil
  • 1 / 3 cup Annie's Shiitake & Sesame Vinaigrette
  • 4 ounces shiitake mushrooms
  • 2 cloves garlic, sliced or minced
  • 2 green onions, thinly sliced
  • 4 cups zucchini noodles
  • Sesame seeds, for garnish

Method

Step 1

Pat the salmon dry, and season both sides with salt and pepper. In a heavy bottom skillet, add the sesame oil and heat over medium heat. Sear the salmon, skin side down and cook until crispy (about 4 minutes). Flip salmon and add 1/4 cup Annie’s Shiitake & Sesame Vinaigrette to the pan. Let the salmon cook in the mixture, about 5-6 minutes total. Remove the salmon from the pan and them aside.

Step 2

Add the mushrooms, garlic, and green onions to the same pan with the remaining dressing. Cook until tender, about 3-4 minutes.

Step 3

Add the zucchini noodles and cook just until tender.

Step 4

Place the salmon fillets back into the zucchini noodle and mushroom salad mixture and drizzle the remaining 2 tablespoons of vinaigrette over the top. Garnish with sesame seeds and serve.


Recipe

Ingredients

  • 2 ( 6 ounce ) salmon filets, patted dry
  • Kosher salt, To Taste
  • Black peppercorns, freshly grated, to taste
  • 2 teaspoons sesame oil
  • 1 / 3 cup Annie's Shiitake & Sesame Vinaigrette
  • 4 ounces shiitake mushrooms
  • 2 cloves garlic, sliced or minced
  • 2 green onions, thinly sliced
  • 4 cups zucchini noodles
  • Sesame seeds, for garnish

Method

Step 1

Pat the salmon dry, and season both sides with salt and pepper. In a heavy bottom skillet, add the sesame oil and heat over medium heat. Sear the salmon, skin side down and cook until crispy (about 4 minutes). Flip salmon and add 1/4 cup Annie’s Shiitake & Sesame Vinaigrette to the pan. Let the salmon cook in the mixture, about 5-6 minutes total. Remove the salmon from the pan and them aside.

Step 2

Add the mushrooms, garlic, and green onions to the same pan with the remaining dressing. Cook until tender, about 3-4 minutes.

Step 3

Add the zucchini noodles and cook just until tender.

Step 4

Place the salmon fillets back into the zucchini noodle and mushroom salad mixture and drizzle the remaining 2 tablespoons of vinaigrette over the top. Garnish with sesame seeds and serve.


Recipe

Ingredients

  • 2 ( 6 ounce ) salmon filets, patted dry
  • Kosher salt, To Taste
  • Black peppercorns, freshly grated, to taste
  • 2 teaspoons sesame oil
  • 1 / 3 cup Annie's Shiitake & Sesame Vinaigrette
  • 4 ounces shiitake mushrooms
  • 2 cloves garlic, sliced or minced
  • 2 green onions, thinly sliced
  • 4 cups zucchini noodles
  • Sesame seeds, for garnish

Method

Step 1

Pat the salmon dry, and season both sides with salt and pepper. In a heavy bottom skillet, add the sesame oil and heat over medium heat. Sear the salmon, skin side down and cook until crispy (about 4 minutes). Flip salmon and add 1/4 cup Annie’s Shiitake & Sesame Vinaigrette to the pan. Let the salmon cook in the mixture, about 5-6 minutes total. Remove the salmon from the pan and them aside.

Step 2

Add the mushrooms, garlic, and green onions to the same pan with the remaining dressing. Cook until tender, about 3-4 minutes.

Step 3

Add the zucchini noodles and cook just until tender.

Step 4

Place the salmon fillets back into the zucchini noodle and mushroom salad mixture and drizzle the remaining 2 tablespoons of vinaigrette over the top. Garnish with sesame seeds and serve.


Recipe

Ingredients

  • 2 ( 6 ounce ) salmon filets, patted dry
  • Kosher salt, To Taste
  • Black peppercorns, freshly grated, to taste
  • 2 teaspoons sesame oil
  • 1 / 3 cup Annie's Shiitake & Sesame Vinaigrette
  • 4 ounces shiitake mushrooms
  • 2 cloves garlic, sliced or minced
  • 2 green onions, thinly sliced
  • 4 cups zucchini noodles
  • Sesame seeds, for garnish

Method

Step 1

Pat the salmon dry, and season both sides with salt and pepper. In a heavy bottom skillet, add the sesame oil and heat over medium heat. Sear the salmon, skin side down and cook until crispy (about 4 minutes). Flip salmon and add 1/4 cup Annie’s Shiitake & Sesame Vinaigrette to the pan. Let the salmon cook in the mixture, about 5-6 minutes total. Remove the salmon from the pan and them aside.

Step 2

Add the mushrooms, garlic, and green onions to the same pan with the remaining dressing. Cook until tender, about 3-4 minutes.

Step 3

Add the zucchini noodles and cook just until tender.

Step 4

Place the salmon fillets back into the zucchini noodle and mushroom salad mixture and drizzle the remaining 2 tablespoons of vinaigrette over the top. Garnish with sesame seeds and serve.


Recipe

Ingredients

  • 2 ( 6 ounce ) salmon filets, patted dry
  • Kosher salt, To Taste
  • Black peppercorns, freshly grated, to taste
  • 2 teaspoons sesame oil
  • 1 / 3 cup Annie's Shiitake & Sesame Vinaigrette
  • 4 ounces shiitake mushrooms
  • 2 cloves garlic, sliced or minced
  • 2 green onions, thinly sliced
  • 4 cups zucchini noodles
  • Sesame seeds, for garnish

Method

Step 1

Pat the salmon dry, and season both sides with salt and pepper. In a heavy bottom skillet, add the sesame oil and heat over medium heat. Sear the salmon, skin side down and cook until crispy (about 4 minutes). Flip salmon and add 1/4 cup Annie’s Shiitake & Sesame Vinaigrette to the pan. Let the salmon cook in the mixture, about 5-6 minutes total. Remove the salmon from the pan and them aside.

Step 2

Add the mushrooms, garlic, and green onions to the same pan with the remaining dressing. Cook until tender, about 3-4 minutes.

Step 3

Add the zucchini noodles and cook just until tender.

Step 4

Place the salmon fillets back into the zucchini noodle and mushroom salad mixture and drizzle the remaining 2 tablespoons of vinaigrette over the top. Garnish with sesame seeds and serve.


Recipe

Ingredients

  • 2 ( 6 ounce ) salmon filets, patted dry
  • Kosher salt, To Taste
  • Black peppercorns, freshly grated, to taste
  • 2 teaspoons sesame oil
  • 1 / 3 cup Annie's Shiitake & Sesame Vinaigrette
  • 4 ounces shiitake mushrooms
  • 2 cloves garlic, sliced or minced
  • 2 green onions, thinly sliced
  • 4 cups zucchini noodles
  • Sesame seeds, for garnish

Method

Step 1

Pat the salmon dry, and season both sides with salt and pepper. In a heavy bottom skillet, add the sesame oil and heat over medium heat. Sear the salmon, skin side down and cook until crispy (about 4 minutes). Flip salmon and add 1/4 cup Annie’s Shiitake & Sesame Vinaigrette to the pan. Let the salmon cook in the mixture, about 5-6 minutes total. Remove the salmon from the pan and them aside.

Step 2

Add the mushrooms, garlic, and green onions to the same pan with the remaining dressing. Cook until tender, about 3-4 minutes.

Step 3

Add the zucchini noodles and cook just until tender.

Step 4

Place the salmon fillets back into the zucchini noodle and mushroom salad mixture and drizzle the remaining 2 tablespoons of vinaigrette over the top. Garnish with sesame seeds and serve.


Recipe

Ingredients

  • 2 ( 6 ounce ) salmon filets, patted dry
  • Kosher salt, To Taste
  • Black peppercorns, freshly grated, to taste
  • 2 teaspoons sesame oil
  • 1 / 3 cup Annie's Shiitake & Sesame Vinaigrette
  • 4 ounces shiitake mushrooms
  • 2 cloves garlic, sliced or minced
  • 2 green onions, thinly sliced
  • 4 cups zucchini noodles
  • Sesame seeds, for garnish

Method

Step 1

Pat the salmon dry, and season both sides with salt and pepper. In a heavy bottom skillet, add the sesame oil and heat over medium heat. Sear the salmon, skin side down and cook until crispy (about 4 minutes). Flip salmon and add 1/4 cup Annie’s Shiitake & Sesame Vinaigrette to the pan. Let the salmon cook in the mixture, about 5-6 minutes total. Remove the salmon from the pan and them aside.

Step 2

Add the mushrooms, garlic, and green onions to the same pan with the remaining dressing. Cook until tender, about 3-4 minutes.

Step 3

Add the zucchini noodles and cook just until tender.

Step 4

Place the salmon fillets back into the zucchini noodle and mushroom salad mixture and drizzle the remaining 2 tablespoons of vinaigrette over the top. Garnish with sesame seeds and serve.


Recipe

Ingredients

  • 2 ( 6 ounce ) salmon filets, patted dry
  • Kosher salt, To Taste
  • Black peppercorns, freshly grated, to taste
  • 2 teaspoons sesame oil
  • 1 / 3 cup Annie's Shiitake & Sesame Vinaigrette
  • 4 ounces shiitake mushrooms
  • 2 cloves garlic, sliced or minced
  • 2 green onions, thinly sliced
  • 4 cups zucchini noodles
  • Sesame seeds, for garnish

Method

Step 1

Pat the salmon dry, and season both sides with salt and pepper. In a heavy bottom skillet, add the sesame oil and heat over medium heat. Sear the salmon, skin side down and cook until crispy (about 4 minutes). Flip salmon and add 1/4 cup Annie’s Shiitake & Sesame Vinaigrette to the pan. Let the salmon cook in the mixture, about 5-6 minutes total. Remove the salmon from the pan and them aside.

Step 2

Add the mushrooms, garlic, and green onions to the same pan with the remaining dressing. Cook until tender, about 3-4 minutes.

Step 3

Add the zucchini noodles and cook just until tender.

Step 4

Place the salmon fillets back into the zucchini noodle and mushroom salad mixture and drizzle the remaining 2 tablespoons of vinaigrette over the top. Garnish with sesame seeds and serve.


Recipe

Ingredients

  • 2 ( 6 ounce ) salmon filets, patted dry
  • Kosher salt, To Taste
  • Black peppercorns, freshly grated, to taste
  • 2 teaspoons sesame oil
  • 1 / 3 cup Annie's Shiitake & Sesame Vinaigrette
  • 4 ounces shiitake mushrooms
  • 2 cloves garlic, sliced or minced
  • 2 green onions, thinly sliced
  • 4 cups zucchini noodles
  • Sesame seeds, for garnish

Method

Step 1

Pat the salmon dry, and season both sides with salt and pepper. In a heavy bottom skillet, add the sesame oil and heat over medium heat. Sear the salmon, skin side down and cook until crispy (about 4 minutes). Flip salmon and add 1/4 cup Annie’s Shiitake & Sesame Vinaigrette to the pan. Let the salmon cook in the mixture, about 5-6 minutes total. Remove the salmon from the pan and them aside.

Step 2

Add the mushrooms, garlic, and green onions to the same pan with the remaining dressing. Cook until tender, about 3-4 minutes.

Step 3

Add the zucchini noodles and cook just until tender.

Step 4

Place the salmon fillets back into the zucchini noodle and mushroom salad mixture and drizzle the remaining 2 tablespoons of vinaigrette over the top. Garnish with sesame seeds and serve.


Watch the video: Σαλάτα με Kολοκύθα και Mπέικον Επ. 13. Kitchen Lab TV. Άκης Πετρετζίκης (May 2022).